Description
This is a cross between tamale pie and something like chicken and dumplings! A great way to use left-over turkey!
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Directions
Preheat the oven to 400 degrees. To prepare the filling, place chicken stock and tomatillos in a blender and process until smooth. Set aside.
Heat a Dutch oven over medium-high heat. Add oil to the pan and swirl to coat. Add the onions, garlic and poblano; sauté for 5 minutes or until tender. Stir in the cumin and sauté 30 seconds. Add the stock mixture, 3/4 tsp. salt and hominy; bring to a simmer. Stir in 2 T. cornmeal and simmer 1 minute or until thickened. Stir in the turkey and the cilantro. Pour into a 13x9 inch casserole dish coated with cooking spray.
To prepare topping, combine the flour, cornmeal, baking powder and soda, and salt in a medium bowl. Cut in the chilled butter with 2 knives until mixture resembles coarse meal. Stir in the green onions, and pepper-jack cheese. Add the buttermilk and stir just until moistened. Drop batter by spoonfuls evenly over the filling. Bake at 400 degrees for about 28-30 minutes or until topping is lightly browned. Serves 8.
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Ingredients
 1 cup unsalted chicken stock
1 pound tomatillos, husks removed and quartered
1 T. canola oil
2 cups chopped onion
6 garlic cloves, minced
1 large poblano pepper, seeded and chopped
1 tsp. ground cumin
3/4 tsp. salt
2 (15 oz.) cans white hominy, rinsed and drained
2 T. finely ground cornmeal
3 cups shredded, cooked dark and light turkey meat
1/2 cup cilantro
Topping:
1 1/4 cup flour
2/3 cup ground cornmeal
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup chilled butter, cut into small pieces
1/4 cup finely chopped green onions
3/4 cup shredded pepper-Jack cheese
1 1/4 cup buttermilk
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